If you’ll be spending this Fourth of July by the pool, and whipping up some savory treats on the grill with friends, then you’re speaking our language! We’re definitely planning on spending a good amount of time outdoors this coming Fourth of July, soaking up some sun, with none other than these paleo surf & turf skewers that have been on our mind lately. We love a good Fourth of July barbeque with friends, but what we don’t love is the feeling that we’re throwing caution to the wind while we indulge in all the savory foods we can handle. So with that said, we thought this would be the perfect opportunity to share a recipe that is paleo approved, while still being tasty enough for your Fourth of July festivities. Win-win!
Let us begin by saying that these skewers are not only protein packed and stacked with healthy veggies, but they’re so delicious that your friends won’t think twice about the fact that it qualifies as a paleo dish. Whether you serve up this dish for the holiday in a couple of weeks, or simply for a fun summer dinner, you’ll want to keep scrolling to add this recipe to your books…
What You’ll Need:
- metal or bamboo shish kabob skewers
- 1 pound sirloin steak, cut into 1-inch cubes
- 1 pound boneless skinless chicken breast, cut into stripes or 1-inch cubes
- 1 red onion
- 1 white onion
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- green and yellow zucchini
- heirloom cherry tomatoes
- 1/2 cup olive oil
- 1/2 cup soy sauce
- 4 cloves garlic, minced
- salt and pepper to taste
Directions:
- First things first: If you are using bamboo skewers, read up! Unlike metal skewers, wood skewers can burn easily when placed on a hot grill. Be sure to soak your skewers in warm water for 10 to 30 minutes before threading your shish kabobs to keep them from cooking (and burning!) along with your food. We recommend letting them soak while you prepare your meat and vegetables, so do this step first.
-
Cut your chicken, steak, peppers, onions and zucchini into 1-inch square pieces as best you can. You'll want all pieces big enough to puncture through the skewer, but not too big that it will take too long to cook, so try for 1-inch pieces.
-
Skewer your pieces on a bamboo or metal skewer, alternating between a veggie and a meat. We made beef, chicken, and veggie-only skewers, but you can do any mixture you prefer. Be sure to leave about an inch and a half of room at the end of the skewers so you can flip them easily when needed. We only used our zucchini and cherry tomatoes on our all-veggie shish kabobs, but you can mix and match however you'd like.
- In a separate bowl, mix together your olive oil, soy sauce, minced garlic, and a pinch of salt and pepper. With a basting brush, brush your marinade over all skewers, top and bottom.
- Fire up your barbecue to a medium to medium-high heat. When the grill is hot, place your skewers on the grill, and let them cook for about 12-15 minutes, flipping often so they cook evenly. (all-veggie skewers should cook for 5 minutes on each side).
Tip: Don't have a barbecue? You can also cook these in your oven! Preheat your over to 375-degrees Fahrenheit, place kabobs on a baking sheet, and bake for 10 minutes. Then flip them over, and bake for 10 more minutes (or until meet is thoroughly cooked through).
- When fully cooked, remove from the grill, garnish with a sprinkle of salt and pepper, and enjoy! We served ours with a small arugula side salad and a cold beverage, of course.
That’s it! Are you dying to try these surf & turf skewers yet?
We’re ready to serve them up again ASAP, and our upcoming holiday get-togethers will be the perfect opportunity. After all, no Fourth of July is complete without firing up the grill, right?
Enjoy, and let us know if you try these at home!
Xx Team GM